Skip to main content


I love blogging. I’ve always enjoyed writing, and my blog allows me to connect my love of food with my love of the written word. I am just starting out, and I have a ton of stuff to learn about it. But I’m having so much fun, there’s no way I could stop.

One of the coolest things about having a blog is finding out that there are people reading it. I mean people other than your existing friends and family. My friend Tonya put a link to my blog in her blog, and before I knew it, I had people I’ve never met before commenting on the stories I tell about my life. How cool is that?

I’m sure this is a rather PollyAnna view on things, but I feel like this is a way to greatly enlarge my circle of friends. Tonya has zillions of readers, many of whom over the years have become pretty close friends of hers. She met the love of her life through her blog. I’ve already met the love of my life, but I’m a true believer in the idea that you can’t have too many friends. I depend on friends to tell me when my ideas are completely hare-brained. I depend on friends to laugh with me when things are humorous, or cry with me when things are depressing. Beyond that, it’s just fun. I can’t wait to log on and see if anyone has left a comment for me.

So, dear reader, thanks for taking the time to read my blog. I hope you come back all the time. If you have your own blog, please leave a comment and let me know about it. I love reading blogs almost as much as I love writing them!


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: